E – Content

1. Introduction to FnB
2. Introduction to FnB sectors

1. Attributes of F&B Service Personnel
2. F&B service personnel

1. Order Taking Methods
2. Billing and Payment Methods

1. Introduction to Hotel Housekeeping

1. Personality traits of Hk staff
2. Role of HK personnel
3. Organization framework
4. Duties and responsibilities of HK staff

1. Cleaning Equipment’s
2. Cleaning frequency and Hygiene principles
3. Cleaning Agents – Introduction
4. Cleaning Agents – Selection, storage & distribution
5. Principles of Cleaning

1. Amenities Placed in VIP Room
2. Guestroom Supplies
3. Types of Guest rooms
4. Hotel Guest room types

1. Classification of Hotels Part I
2. Classification of Hotels Part II
3. Classification of Hotels Part III

1. Organization Framework of Front office
2. Layout and functions of front office
3. Attributes of Front Office staff
4. Duties & Responsibilities

1. Meal Plans and Room Rates

1. Introduction
2. Introduction Part II

1. Management Thought I

1. Planning – Part – I
2. Planning Part – 3

1. Principles of Management
2. Principles of Organizing
3. Types of Organization
4. Planning {Part – 5}

1. Types of Motivation
2. Motivation Theories

1. Coordination

1. French Greetings and Phrases Part 1
2. French Greetings and Phrases Part 2

1. La nourriture

1. Nature & Process of Communication

1. Types of Communication Part 1

1. Barriers to Effective Communication

1. Importance of Reading
2. Reading Strategies

1. Verbal Communication

1. Non Verbal Communication

1. Types of meals
2. Breakfast Part-I
3. Breakfast Part-II
4. Afternoon Tea

1. Menu knowlwdge Part-I
2. Menu knowledge Part-II
3. Menu knowledge Part-III
4. Menu knowledge IV
5. Menu knowledge V

1. Tobacco
2. components of sauces – part 1
3. components of sauces – part 2

1. Non alcoholic Beverages
2. Tea
3. Coffee- part -1
4. Coffee- part -2

1. Special Foods Part-I
2. Special Foods Part-II

1. In room dining service
2. In room dining service – III

1. Co-ordination of Housekeeping with Other departments Part 1
2. Co ordination of Housekeeping with Other Departments Part 2
3. Coordination of Housekeeping with other department

1. Frequency of Cleaning & Spring Cleaning

1. 4.1 Public areas to be maintained
2. 4.2 Public area cleaning part 1
3. 4.2 Public area cleaning part 2

1. 5.1 and 5.2 Housekeeping Control desk
2. 5.3 Lost and Found Procedure, Minibar Operation

1. Listening Skills

1. Verbal Communication

1. Telephone etiquette part-I
2. Telephone etiquette part-II

1. SCM- Introduction

1. Functions of SCM

1. Alcoholic Beverages

1. Beer

1. Introduction to Wines
2. Wines of India
3. Wines – I
4. Wines – II
5. FOOD AND WINE PAIRING
6. Vine Disease
7. Wine Faults

1. Chapter3
2. Chapter3A

1. German wines
2. New world wines(USA)
3. Sparkling Wines
4. Wines of France
5. Fortified Wines
6. Wines of Italy
7. Wines of New Zealand

1. Chapter4
2. Chapter4A
3. Chapter4B

1. APERITIFS

1. Small Bar Equipments
2. Parts of Bar
3. Types of Bar – Part 1
4. Types of Bar – Part 2

1. Checklist for inspection
2. Dirty Dozen and Quick Six inspection
3. Role of Housekeeping Supervisor
4. Functions of Housekeeping Supervisor

1. Commercial Laundry
2. On-premises Laundry
3. Layout of Laundry
4. Laundry Equipments
5. 2.4 Laundry Process
6. 2.5 Stain Removal
7. 2.6 Dry Cleaning Process
8. 2.7 Flow Chart of Handling Laundry

1. Linen room,part-I
2. Linen room,Part-II
3. Linen room part-III
4. Layout of Linen Room
5. Selection of Linen
6. 3.5 Storage facilities of Linen
7. 3.6 Par Stock

1. Contract Cleaning services in Hotel

1. Departure Notification
2. Departure procedure in fully automated system
3. Group Checkout
4. Express checkout
5. Understay, latecheckout and charges
6. Post Departure Courtesy Services

1. 6.1 & 6.2 Settlement of bills
2. 6.3 Traveller’s cheque and Personal cheque
3. Foreign Curency Exchange Procedure
4. Credit Settlement
5. NEFT/RTGS and Charge Voucher

1. Introduction to Hotel Law
2. Introduction to Contract ACT
3. Essential Elements of Cotract Act
4. Discharge of Contract
5. Partnership Act
6. The sales of goods Act
7. The sales of goods Act Part-I
8. The sales of goods Act Part 2
9. Breach of Contract

1. Chapter1-A
2. Chapter1-B
3. Chapter1-C
4. Chapter1-D

1. Industrial Law – Part I
2. Industrial Law – Part II
3. Bombay shops & Establishment Act

1. The Food Adulteration Act
2. Consumer Protection Act

1. Licenses & Permits -Part II

1. Introduction to Soft Skills
2. 10 Essential Soft Skills
3. The impact of Social Image and Positive Self Presentation on your career

1. Personality Profile

1. Self Esteem Part 1
2. Self Esteem Part 2

1. Expectations of Recruiters.

1. Stress Management
2. strategies to manage stress

1. Team work
2. Quick strategies for Time Management

1. Introduction to hospitality sales
2. coordination of sales with other departments
3. Difference between sales and marketing
4. Hospitality Products and services

1. Organization Structure of sales Department
2. Role of personnel in Sales Dept.

1. Attributes of Sales Personnel

1. Role of employees in internal sales

1. Sales Approach

1. Selling Practices – Market segmentation

1. Office Automation

1. Computer Fundamental
2. Computer Network

1. Windows

1. Local spirits
2. Vodka
3. Rum
4. TEQUILA
5. Distillation
6. Gin
7. BRANDY-I
8. BRANDY-II
9. Whisky-I
10. Whisky-II
11. Other Spirits

1. Liqueurs-I
2. Liqueurs-II

1. Methods of making cocktails
2. Classic cocktail

1. Intro to Banquets
2. Banquet Staffing
3. Banquet Booking Procedure
4. Buffet Equipments

1. Types of Buffets
2. Laying Buffets
3. Board Room Setups
4. Planning of Events
5. Marketing the Event
6. Organising the Event

1. Safety & First aid Potentially hazardous condition

1. Pest Control

1. INTERIOR DESIGNING
2. Objectives of Design

1. Night Audit

1. Events and MICE

1. Legal Compliance
2. 4.1-Business Registration
3. 4.2-Liquor Licencing-Part-1
4. Part 2-EM-C404-Ch.4-LC-4.2
5. Part 3-EM-Legal Compliance -4.2
6. EM-Legal Compliance-4.3
7. EM-Legal Compliance-4.4
8. Event Mgmt.-Legal Compliance -4.5

1. Meeting Planners

1. History & Types of ISO Standards
2. ISO Terminologies

1. Overview of ISO 22000

1. Basic Requirements Part I
2. Basic Requirements Part II

1. Role of Management

1. Planning & Designing Part I
2. Planning & Designing Part II

1. Hazard Analysis – I

1. Developing a HACCP Plan – I

1. Control of Non-Conformity

1. Validation of Control Measure – 1

1. Relationship Marketing

1. Customer Loyalty & Satisfaction

1. Evaluating New Business Opportunities

1. Customer Retention and Feedback

1. Kitchen layout and design

1. Equpiement Requirement and Its Placement

1. Facility Planning- Fixtures and Fittings in Guestrooms
2. Planning of Guestrooms – Part 1
3. Planning of Guestrooms – Part 2

1. Intro to Gueridon Service
2. Preparing a Crepe Suzette
3. Gueridon Service/ Beef Stroganoff
4. Rum Omelette
5. Prawn Cocktail

1. Banquets
2. ODC
3. Sequence of Service in Banquets

1. Transport Catering Operations-I
2. Transport Catering Operations-II
3. Transport Catering
4. Transport Catering

1. Personal Management in F&B service
2. Personal Management Part II
3. F&B Operations

1. Introduction to F & B Controls

1. Introduction to Budget and control
2. Menu Engineering
3. Menu Engineering II
4. Pricing Strategy and Consideration

1. Purchasing and Store

1. Flower arrangement Part I
2. Flower arrangement Part II
3. Flower arrangement Part III
4. Types of flower arrangements

1. Ecofriendly practices in Hotel Housekeeping

1. Budgets-I
2. Budgets-II
3. Budgetary Control and its Limitations

1. Horticultre nd Gardening
2. TYPES OF GARDENS
3. Care and Maintenance of Indoor and Outdoor Plants
4. Common indoor-outdoor potted plants

1. Founders of the Hotel industry

1. Introduction and History of HRM
2. Evolution of Human Resource Management
3. Introduction to Human Resource Management
4. Role of Human Resource Management
5. Functions of Human Resource Management

1. Human Resource Planning Part-1
2. Job Analysis & Job Design
3. Job Description
4. Job Specification
5. Service Profit Chain

1. Introduction to the concept of HRD
2. Induction & Orientation
3. Training & Development

1. Performance appraisal – Part I
2. Performance appraisal – Part II

1. Demand and Capacity Management

1. Introduction to Services Marketing
2. Characteristics of Services
3. Introduction to Ecommerce marketing.

1. New Service Development
2. Introduction to Brand and Branding
3. SERVICES ENCOUNTER
4. SERVICES BLUEPRINT

1. Introduction to customer Satisfaction
2. Direct Marketing
3. Introduction to Gap Model
4. Service Recovery
5. Guidelines of Handling Customer Complaints

1. How to close Gaps
2. Customer Feedback
3. Service Quality Dimensions

1. Introduction
2. Introduction to Event Management

1. Legal Compliance

1. Planning Venues

1. Dealing with Vendors

1. Introduction and Basic Concepts of NSS Part – 1
2. Introduction and Basic Concepts of NSS Part – 2

1. 2.2 To understand basics of Adoption of Village / Slums
2. 2.1 NSS Activities and Programmes

1. 3.1and 3.2 Mapping of community Stakeholders

1. Source of finance for F & B service outlets
2. Design Considerations
3. FSSAI Guidelines
4. FSSAI guidelines Part II
5. Concept Development
6. Concept Development

Chapter2-A

1. Principles of Menu Merchandising-I
2. Principles of Menu Merchandising-II

Chapter3 A

1. Introduction to F & B Controls
2. Practices of Food Controlling
3. Practices of Food Controlling – II

1. Methods of Beverage Control

Chapter5 A

Chapter6 A

1. INTERIOR DESIGNING Part-I
2. INTERIOR DESIGNING Part-II

1. Standard Operating Procedure (SOP)

1. Planning for Front office Staffing
2. Duty Rota

1. Forecasting Techniques

1. Revenue Management I
2. Revenue Management II
3. Revenue Management III

1. Yield Management
2. Yield Management – II

1. Forecasting Room Availability Part I
2. Forecasting Part – I

1. History & Types of ISO Standards
2. ISO Terminologies

1. Overview of ISO 22000

1. Basic Requirements Part I
2. Basic Requirements Part II

1. Role of Management

1. Planning & Designing Part I
2. Planning & Designing Part II

1. Hazard Analysis – I

1. Developing the HACCP Plan – I

1. Control of Non-Conformity

1. Quality

1. Core Values of TQM

1. Quality Gurus and their Vision

1. Japanese Management

1. Employee satisfaction & empowerment
2. Employee satsfaction Survey

1. Work Culture

1. Problem Solving Techniques

1. Kaizen

1. Customer Satisfaction

1. Quality Costs

1. Communication and its importance

1. Events & MICE

1. Infrastructure for MICE

1. Conventions & Conferences

1. Meeting Planners

1. Trade Fair & Exhibitions

1. Incentive Travel

1. Introduction to CRM

1. Relationship Marketing

1. Customer Loyalty & Satisfaction
2. Introduction to Customer Loyalty

1. Evaluating New Business Opportunities
2. Customer Retention and Feedback

1. Introduction to facility planning
2. Design Considerations for building and rooms
3. Systematic Layout planning
4. Feasibility Report
5. Blue Print

1. Sources of finance
2. Design Considerations

1. Kitchen layout and design

1. Design consideration for Lobby
2. Considerations for designing HKdepartment

1. Introduction to SBM
2. Customer Retention and Feedback

1. Evaluating New Business Opportunities

1. Case study on CCD downfall

1. Small Business Finances

1. Sickness in Small Business Enterprise

1. Maintenance and Calibration of Equipments
2. Importance of Maintenance in Hotel Industry

1. Trends : Molecular Mixology
2. Genetically Modified Foods
3. Organic Food in India
4. Molecular Gastronomy
5. New Concept – Vegan Foods
6. Molecular Gatronomy Techniques Part 2
7. Molecular Gastronomy Part 3

1. MICHLIN STAR AND ALL
2. HRACC
3. HRACC part 2
4. HRACC- F & B

1. Allergens Part 1
2. Food Allergens Part 2
3. Introduction to Agmark
4. Prevention of Food Adulteration Act (PFA- 1954)
5. FPO

1. Introduction to Kitchen Stewarding
2. Kitchen Stewarding

1. Industrial Catering
2. Fast Food Outlets
3. Hotel & Quality Restaurants
4. Kitchen Stewarding

1. MIS of Food and Beverage

1. SPA

1. Research Methodology

1. Introduction to OB

1. Managerial Economics

1. Demand Analysis Types of demand

1. Managerial Economics Supply-1

1. Cost Analysis- Real Cost & Oportunity cost